Moong Daal with Garlic Tarka
لہسن کے تڑکے والی مونگ کی دال
Yellow moong daal is the lightest of all the daals, the one made when someone wants a simple, easy-to-digest meal or is feeling unwell. It cooks quickly, turns soft and silky, and tastes clean and slightly sweet. Keep the pot simple and let a hot garlic and cumin do the work: it turns a plain bowl of lentils into something you want seconds of.
- ⏱ Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Rinse the moong daal in 3–4 changes of water until the water runs clear, then soak for 15–20 minutes and drain.
Put the daal in a with the water, turmeric, chili powder, ginger, tomato and salt. Bring to a boil on high heat and skim off the foam.
Lower the heat, half cover and simmer for 20 minutes, stirring now and then, until the grains are completely soft and starting to melt into the liquid.
Whisk or the daal for 30 seconds until creamy. It should be pourable, like thin custard; add hot water to loosen, simmer for 2 minutes and check the salt.
For the tarka, heat the ghee in a small pan over medium heat. Add the cumin and, when it crackles, the garlic. Fry, stirring, until the garlic is evenly golden, then add the dried chilies for a few seconds.
Pour the sizzling tarka over the daal and cover for a minute to hold in the aroma.
Add the coriander and a squeeze of lemon, and serve hot with plain rice or roti.
Kitchen notes
Moong daal foams a lot when it first boils. Skim it and don't cover fully until it settles, or it will boil over.
Slice the garlic evenly so it all turns golden at the same time. Uneven pieces mean some burn while others stay raw.
For someone recovering from illness, leave out the chili powder and dried chilies and keep just cumin and garlic in the tarka.
The light, comforting daal
In many Pakistani homes, moong daal is what gets cooked for children, for anyone recovering from a fever and for nights when the family wants something easy after a heavy week. It is gentle, quick and cheap, and yet with the right tarka it is genuinely delicious, not just a sick-day meal. Daal chawal made with moong is a favourite summer lunch too, because it doesn’t sit heavy, and a plate of it with sliced cucumber and a spoon of achar is a complete, easy meal.
The key technique: a clean pot and a strong tarka
The lentils themselves are cooked very simply: rinsed well, boiled with turmeric, ginger and salt, and simmered until they melt. A quick whisk or a turn with a wooden makes them smooth. All of the punch comes from the tarka. Plenty of thinly sliced garlic fried slowly in ghee until evenly golden gives a sweet, nutty flavour that sits on top of the mild daal. Pull the pan off the heat the moment the garlic colours.
Variations
- Moong masoor: use half moong and half masoor; they cook in the same time.
- With spinach: stir in a handful of chopped spinach for the last 5 minutes.
- Hing tarka: add a pinch of asafoetida with the cumin for a more savoury, digestive version.
Storing and reheating
Moong daal keeps for 2–3 days in the fridge. It sets firm as it cools, so reheat it with hot water, whisking until smooth again, and add a fresh small tarka for the best flavour.
Questions people ask
What is the difference between yellow moong and green moong?
Yellow moong daal is the split bean with the green skin removed. It cooks in about 20 minutes and becomes silky. Whole green moong needs soaking and about 40 minutes, and stays more textured.
Is moong daal good for a sensitive stomach?
It is the daal most homes reach for in that situation, because it is light and easy to digest. Keep the spices mild.
Can I make it thicker for roti?
Yes. Use 3 cups of water instead of 4 and simmer uncovered for the last 5 minutes. It thickens further as it stands.
Nutrition (estimate, per serving)
- Calories
- 250
- Protein
- 13 g
- Fat
- 7 g
- Carbs
- 34 g
